Secret Chocolate Cake

Be sure to make this cake for your friends and have them take a bite before guessing the secret ingredient!  They will never guess and will be completely surprised by your answer (and the delicious cake).

Secret Chocolate Cake

courtesy of: Simply in Season

2 cups beets, cooked, peeled, and chopped (remove stems and boil beets 1 hour. rinse and remove skin)
1/2 cup plain applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs

1/2 cup baking cocoa

1 1/2 tsps. vanilla

1 1/2 cups flour

1 cup whole wheat flour

1 1/2 tsps. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon (optional)

1/2 cup chocolate chips

Preheat oven to 350 degrees.

1.  Puree beets and applesauce in blender until smooth.  Set aside.

2.  Combine sugar, oil, yogurt, and eggs in a large mixing bowl.  Beat with mixer 2 minutes.

3.  Add, with beet mixture, the cocoa and vanilla to the yogurt mixture and beat another 90 seconds.

4.  Combine the remaining dry ingredients, except the chocolate chips, in a small bowl and slowly add to beet mixture, stirring only until blended.

5.  Pour half of batter into greased bundt pan, sprinkle with chocolate chips, then top with remaining batter.

6.  Bake 40-50 minutes, until toothpick inserted in center comes out clean.

Coconut-topped Cupcakes

Here is the recipe for those delicious cupcakes!

Coconut-topped Cupcakes
courtesy of: Martha Stewart Living, June 2007

Makes 12

3/4 cup (1.5 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 tsp. pure vanilla extract
1 1/2 cups sifted cake flour (check out conversion charts online to use all-purpose flour)
1/2 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk
8 oz. cream cheese, room temperature
1 cup confectioners' sugar
2 tsps. coconut extract (optional, or can substitute with vanilla)
2 cups (6 oz) sweetened flaked coconut

1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners.  With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy.  Beat in eggs, one at a time, and vanilla.  Reduce speed.  Beat in flour, baking powder, and salt (combined in seperate bowl), alternating with the milk, ending with flour mixture.  Spoon into cups. Bake until cake tester comes out clean, 15-16 minutes.  Let cool completely before frosting.
2. Beat cream cheese, remaining 1/2 stick butter, the confectioners' sugar, and extract until fluffy.  Frost cupcakes and sprinkle with coconut.

Cupcakes...

Was requested to bring a non-chocolate dessert for our visit to PA this weekend.
Hope these will do! 

Recipe coming soon!!



Carrot Cookies

To convince yourself that these cookies are healthy, just ignore the first ingredient.  (By ignore, I don't mean to leave it out, just simply look away while you scoop a cup full of shortening into the bowl.)  I just keep telling myself that the carrots replace the bad and make it perfectly acceptable to count one (or two) of these cookies as a serving of veggies!  And your kids will love them too!

Carrot Cookies

1 cup shortening

3/4 cup sugar

2 eggs

1 cup shredded carrots (see, it completely cancels the shortening out!)

2 cups AP flour

2 tsps. baking powder
1/2 tsp. salt

In a large mixing bowl, cream together the shortening and sugar.  Add eggs; mix well.  Stir in carrots.  In a small bowl, combine the flour, baking powder, and salt; gradually add to carrot mixture.  Drop by round teaspoonfuls, 2 inches apart, onto ungreased baking sheets.  Bake at 400 degrees for 8-10 minutes or until lightly browned.  Remove from oven and let rest for 2 minutes before placing on cooling racks.